Milk fat globule membrane glycoproteins: Valuable ingredients for lactic acid bacteria encapsulation?

Guérin, Justine; Burgain, Jennifer; Gomand, Faustine; Scher, Joël; Gaiani, Claire

doi:10.1080/10408398.2017.1386158

Cited by 33 publications

(41 citation statements)

References 119 publications

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“…It has been hypothesized that probiotic bacteria (such as members of the Lactobacillus and Bifidobacterium genera) are able to pass from the mammary gland through to the infant colon by adhering to components of the MFGM, suggesting that the MFGM may be a probiotic carrier ( 227 ). Recently, Pannaraj et al ( 228 ) established that bacteria found naturally in breast milk are able to seed the infant gut during the early stages of gut development ( 228 ).…”

Section: Impact On the Infant Gut Microbiotamentioning

confidence: 99%

“…longum , were identified in breast milk and infant feces of the same mother-infant pair, but not in the oral cavity, suggesting that breast milk provides an important inoculum of specific bacteria for seeding the infant gut ( 229 ). Bacteria (including Lactobacillus ) present in milk have been shown to preferentially associate with the MFGM utilizing glycan adhesion factors that enable them to bind to mucin ( 227 ). In addition, bacteria with greater surface hydrophobicity, such as L .…”

Section: Impact On the Infant Gut Microbiotamentioning

confidence: 99%

“…reuteri , are better able to adhere to the MFGM ( 230 ), a phenomenon that is related to properties of the bacterial cell surface. In this context, several patents have been published for utilizing the MFGM as a probiotic carrier, which have recently been reviewed with a focus on lactic acid bacteria ( 227 ).…”

Section: Impact On the Infant Gut Microbiotamentioning

confidence: 99%

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Compositional Dynamics of the Milk Fat Globule and Its Role in Infant Development

et al. 2018

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Human milk is uniquely optimized for the needs of the developing infant. Its composition is complex and dynamic, driven primarily by maternal genetics, and to a lesser extent by diet and environment. One important component that is gaining attention is the milk fat globule (MFG). The MFG is composed of a triglyceride-rich core surrounded by a tri-layer membrane, also known as the milk fat globule membrane (MFGM) that originates from mammary gland epithelia. The MFGM is enriched with glycerophospholipids, sphingolipids, cholesterol, and proteins, some of which are glycosylated, and are known to exert numerous biological roles. Mounting evidence suggests that the structure of the MFG and bioactive components of the MFGM may benefit the infant by aiding in the structural and functional maturation of the gut through the provision of essential nutrients and/or regulating various cellular events during infant growth and immune education. Further, antimicrobial peptides and surface carbohydrate moieties surrounding the MFG might have a pivotal role in shaping gut microbial populations, which in turn may promote protection against immune and inflammatory diseases early in life. This review seeks to: (1) understand the components of the MFG, as well as maternal factors including genetic and lifestyle factors that influence its characteristics; (2) examine the potential role of this milk component on the intestinal immune system; and (3) delineate the mechanistic roles of the MFG in infant intestinal maturation and establishment of the microbiota in the alimentary canal.

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Section: Impact On the Infant Gut Microbiotamentioning

confidence: 99%

Section: Impact On the Infant Gut Microbiotamentioning

confidence: 99%

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Compositional Dynamics of the Milk Fat Globule and Its Role in Infant Development

et al. 2018

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“…The composition, health attributes, and biological activity of commercial ingredients containing MFGM, milk phospholipids, or MFGM isolated in the laboratory have been extensively reviewed [2,5,22,25,[53][54][55][56][57][58][59]. Given the complexity of the composition of MFGM, here we present in a differentiated way the available information on health benefits of (a) proteins and (b) lipids, in particular phospholipids.…”

Section: Biological Effects Of Mfgmmentioning

confidence: 99%

Sources, Production, and Clinical Treatments of Milk Fat Globule Membrane for Infant Nutrition and Well-Being

Fontecha

Brink

et al. 2020

Nutrients

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Research on milk fat globule membrane (MFGM) is gaining traction. The interest is two-fold; on the one hand, it is a unique trilayer structure with specific secretory function. On the other hand, it is the basis for ingredients with the presence of phospho- and sphingolipids and glycoproteins, which are being used as food ingredients with valuable functionality, in particular, for use as a supplement in infant nutrition. This last application is at the center of this Review, which aims to contribute to understanding MFGM’s function in the proper development of immunity, cognition, and intestinal trophism, in addition to other potential effects such as prevention of diseases including cardiovascular disease, impaired bone turnover and inflammation, skin conditions, and infections as well as age-associated cognitive decline and muscle loss. The phospholipid composition of MFGM from bovine milk is quite like human milk and, although there are some differences due to dairy processing, these do not result in a chemical change. The MFGM ingredients, as used to improve the formulation in different clinical studies, have indeed increased the presence of phospholipids, sphingolipids, glycolipids, and glycoproteins with the resulting benefits of different outcomes (especially immune and cognitive outcomes) with no reported adverse effects. Nevertheless, the precise mechanism(s) of action of MFGM remain to be elucidated and further basic investigation is warranted.

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“…The evidence around strong interactions between glycoproteins such as MUC1 and a mucin-binding factor on the surface of the bacteria suggests this material for the enhanced encapsulation of probiotics. In addition, the health benefits brought by membrane-specific proteins may also be an advantage (Guerin et al, 2019 ).…”

Section: Nature-assembled Structures In Milkmentioning

confidence: 99%

Nature-Assembled Structures for Delivery of Bioactive Compounds and Their Potential in Functional Foods

2020

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Consumers are demanding more natural, healthy, and high-quality products. The addition of health-promoting substances, such as bioactive compounds, to foods can boost their therapeutic effect. However, the incorporation of bioactive substances into food products involves several technological challenges. They may have low solubility in water or poor stability in the food environment and/or during digestion, resulting in a loss of their therapeutic properties. Over recent years, the encapsulation of bioactive compounds into laboratory-engineered colloidal structures has been successful in overcoming some of these hurdles. However, several nature-assembled colloidal structures could be employed for this purpose and may offer many advantages over laboratory-engineered colloidal structures. For example, the casein micelles and milk fat globules from milk and the oil bodies from seeds were designed by nature to deliver biological material or for storage purposes. These biological functional properties make them good candidates for the encapsulation of bioactive compounds to aid in their addition into foods. This review discusses the structure and biological function of different nature-assembled carriers, preparation/isolation methods, some of the advantages and challenges in their use as bioactive compound delivery systems, and their behavior during digestion.

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Milk fat globule membrane glycoproteins: Valuable ingredients for lactic acid bacteria encapsulation?

Cited by 33 publications

References 119 publications

Compositional Dynamics of the Milk Fat Globule and Its Role in Infant Development

Compositional Dynamics of the Milk Fat Globule and Its Role in Infant Development

Sources, Production, and Clinical Treatments of Milk Fat Globule Membrane for Infant Nutrition and Well-Being

Nature-Assembled Structures for Delivery of Bioactive Compounds and Their Potential in Functional Foods

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